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Scrambled Egg & Ham Napoleons

Scrambled Egg & Ham Napoleons

4 1

Layers of flaky pastry are piled with tender scrambled eggs and ham, cream cheese, lettuce, onion and tomato for an elegant brunch dish.

serves 8 people

Ingredients

cost per recipe: $17.93

The price is determined by the national average.

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

  • 8

    ounces (about 1 cup) whipped cream cheese spread

  • 8

    small Boston or Bibb lettuce leaves

  • 2

    medium tomato, thinly sliced (16 slices)

  • 1

    large red onion, thinly sliced (16 slices)

  • 8

    egg

  • 1/4

    cup milk

  • 3

    tablespoons chopped smoked ham or smoked salmon

  • 1/4

    teaspoon ground black pepper

  • 3

    tablespoons butter

view nutrition info

How to Make It

Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Cut each sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 12 rectangles in all. Place the rectangles on baking sheets. Bake for 15 minutes or until they're golden brown. Let cool for 10 minutes. Split each pastry into 2 layers, making 24 in all. Set aside 8 top layers. Spread each remaining layer with 1 tablespoon cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top remaining 8 layers with 2 onion slices each. Beat the eggs, milk, ham and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist. Place the onion-topped layers on the lettuce-topped layers. Top each with 1/3 cup eggs and a reserved top pastry layer.
Step 1

Heat the oven to 400°F.

Step 2

Unfold the pastry sheets on a lightly floured surface. Cut each sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 12 rectangles in all. Place the rectangles on baking sheets. Bake for 15 minutes or until they're golden brown. Let cool for 10 minutes.

Step 3

Split each pastry into 2 layers, making 24 in all. Set aside 8 top layers. Spread each remaining layer with 1 tablespoon cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top remaining 8 layers with 2 onion slices each.

Step 4

Beat the eggs, milk, ham and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.

Step 5

Place the onion-topped layers on the lettuce-topped layers. Top each with 1/3 cup eggs and a reserved top pastry layer.

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

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Ratings & Reviews

(1)
  • MiMcCauley

    June 7, 2006

    Scrambled Egg & Ham Napoleons

    It's great for breakfast, especially when you have just gotten up in the morning!

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